Canary in a Coalmine

"It does not matter how slow you go so long as you do not stop"

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Banana caramel and coffee upside-down cake
Today I came across Nutmeg, seven blog and this yummie looking banana cake that I will be trying it out this weekend.
I can see the faces of my crew once this beauty will come out of the oven.

Ingredients (serves 8-10):

50g soft butter
130g light brown sugar
2 eggs
200g plain flour
1 tsp baking powder
2 tbsp strong espresso coffee (or 1 tbsp instant coffee granules mixed with 1 tbsp boiling water)
200ml yoghurt
Pinch of salt

For the banana topping:
2 bananas
40g butter
80g light brown sugar
1.5 tsp cinnamon
 



Pre-heat the oven to 170C. Whisk the butter and sugar together using an electric whisk until light and fluffy. Add the eggs one at a time and whisk in. Sift in the flour and baking powder and mix, then add the coffee, yoghurt and salt, mixing to form a smooth, thick mixture.

Grease an 8x8in square cake tin, or a 20cm round cake tin. Slice the bananas thinly and arrange the slices in a single layer over the bottom of the tin, so they mostly cover it. 

Put the 40g butter and 80g sugar in a small saucepan with the cinnamon, and heat until melted together. Pour this evenly over the bananas - you can use a spoon to spread it over them, but be careful not to dislodge the slices.

 



Pour the cake batter over the bananas and caramel, then bake for 40 minutes or until a skewer inserted in the centre comes out clean. Best served warm.

 
(source Nutmegs, seven)

Banana caramel and coffee upside-down cake

Today I came across Nutmeg, seven blog and this yummie looking banana cake that I will be trying it out this weekend.

I can see the faces of my crew once this beauty will come out of the oven.

Ingredients (serves 8-10):

50g soft butter
130g light brown sugar
2 eggs
200g plain flour
1 tsp baking powder
2 tbsp strong espresso coffee (or 1 tbsp instant coffee granules mixed with 1 tbsp boiling water)
200ml yoghurt
Pinch of salt
For the banana topping:
2 bananas
40g butter
80g light brown sugar
1.5 tsp cinnamon
 
Pre-heat the oven to 170C. Whisk the butter and sugar together using an electric whisk until light and fluffy. Add the eggs one at a time and whisk in. Sift in the flour and baking powder and mix, then add the coffee, yoghurt and salt, mixing to form a smooth, thick mixture.
Grease an 8x8in square cake tin, or a 20cm round cake tin. Slice the bananas thinly and arrange the slices in a single layer over the bottom of the tin, so they mostly cover it. 
Put the 40g butter and 80g sugar in a small saucepan with the cinnamon, and heat until melted together. Pour this evenly over the bananas - you can use a spoon to spread it over them, but be careful not to dislodge the slices.
 
Pour the cake batter over the bananas and caramel, then bake for 40 minutes or until a skewer inserted in the centre comes out clean. Best served warm.
 

Filed under cake cooking banana coffee baking

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